This flatbread is a weeknight win: bold Thai-inspired flavors built on simple pantry ingredients and finished in the oven in about 30 minutes. Think savory-sweet peanut sauce, juicy bite-sized chicken, melty mozzarella, crisp sprouts and carrots, and a cooling coconut crema to balance it all. It’s not traditional Thai. It’s honest, fast, and delicious.

I test this one when I want the punch of Thai flavors without fuss. Use store-bought naan to shortcut the base, and keep the sauces flexible—there’s room to tweak heat and salt to your taste. The result is a family-friendly flatbread that doubles as an easy party food.

Gather These Ingredients

2 naan flatbread pizzas — the sturdy base that crisps at the edges and holds toppings well.
2 chicken breasts chopped into bite size pieces — cooks quickly and is easy to coat in the sauce.
1 teaspoon olive oil/coconut oil — for sautéing the chicken; choose coconut for a subtle tropical note.
1 tablespoons reduced sodium soy sauce — umami and salt for the peanut sauce.
2 tablespoons water — thins the peanut sauce to a saucy consistency.
2 tablespoons brown sugar — adds caramelized sweetness to balance the savory elements.
1 tablespoon lime juice — bright acidity in the peanut sauce.
1 teaspoon fish sauce (may sub. soy sauce) — depth and authentic savory punch; sub soy if you prefer.
1/2 teaspoon Sriracha/Asian hot chili sauce (optional) — adds heat; omit or reduce if you don’t want spice.
1/2 tsp EACH garlic powder, dried basil — basic seasoning for the sauce; basil brings a subtle herb note.
¼ tsp EACH ground ginger, salt, pepper — ginger and salt round out the sauce; pepper for background warmth.
1/2 cup peanut butter (I like crunchy) — the creamy, nutty backbone of the chicken sauce; crunchy gives texture.
1/8 red onion, thinly sliced — sharpness and color; slice very thin so it softens in the oven.
2 cups shredded mozzarella cheese — melts beautifully and mellows the sauce’s intensity.
1/2 cup white bean sprouts — fresh, crunchy finish; add right before baking so they keep texture.
1/3 cup Matchstick carrots — color and crunch; matchsticks distribute evenly on each flatbread.
1/2 of a 5.3 oz. container coconut yogurt — used in the coconut crema for cool, tangy contrast.
1 1/2 tablespoons mayonnaise — adds creaminess and body to the crema.
1/2 teaspoons honey — a touch of sweetness to balance the coconut cream.
1/2 teaspoon lime juice — brightens the coconut crema; keeps it lively.
chopped cilantro — fresh herbal finish; sprinkle after baking.
chopped peanuts — crunchy garnish that reinforces the peanut flavor and adds texture.

Method: Thai Chicken Flatbread

Make the Coconut Crema: In a medium bowl whisk 1/2 of a 5.3 oz. container coconut yogurt, 1 1/2 tablespoons mayonnaise, 1/2 teaspoon honey and 1/2 teaspoon lime juice until smooth. Cover and refrigerate.
Preheat the oven to 400°F. Line a baking sheet with foil or a nonstick mat and set aside.
Whisk the Peanut Sauce (except the peanut butter): In a medium bowl combine 1 teaspoon olive oil or coconut oil, 1 tablespoon reduced sodium soy sauce, 2 tablespoons water, 2 tablespoons brown sugar, 1 tablespoon lime juice, 1 teaspoon fish sauce (or extra soy sauce), 1/2 teaspoon Sriracha (optional), 1/2 teaspoon garlic powder, 1/2 teaspoon dried basil, 1/4 teaspoon ground ginger, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set this mixture aside.
Cook the chicken: Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the 2 chicken breasts (chopped into bite-size pieces) and sauté until no longer pink and cooked through (internal temperature reaches 165°F), about 5–8 minutes.
Finish the sauce with the chicken: Pour the prepared Peanut Sauce (from step 3) into the skillet with the chicken and simmer for 2 minutes, stirring. Stir in 1/2 cup peanut butter until the sauce is smooth and completely combined and the chicken is well coated; cook 1 more minute to heat through.
Assemble the flatbreads: Place the 2 naan flatbread pizzas on the prepared baking sheet. Evenly divide the chicken-peanut sauce between the two flatbreads and spread it almost to the edges. Evenly divide and layer 2 cups shredded mozzarella cheese, thinly sliced 1/8 red onion, 1/3 cup matchstick carrots and 1/2 cup white bean sprouts on top of each flatbread.
Bake and brown: Bake the flatbreads at 400°F for 10 minutes. If you want the cheese more golden, switch the oven to broil and broil briefly, watching closely, until the cheese is lightly golden.
Garnish and serve: Remove from the oven and garnish with chopped peanuts, chopped cilantro and the chilled Coconut Crema. Slice and serve immediately.

What Sets This Recipe Apart

This is a hybrid: Thai-inspired sauces on an Italian-ish flatbread. The peanut sauce is saucy and punchy rather than thick dipping satay paste, which lets it coat the chicken and soak slightly into the naan. The coconut crema is a clever counterpoint—cool, slightly sweet, and tart—so every bite stays balanced.

The contrast of textures matters: tender chicken, creamy melted cheese, crunchy peanuts and sprouts, and a crisp naan edge. It’s familiar enough for kids but interesting enough for adults who want bright Asian flavors without assembling a dozen small components.

International Equivalents

Thai satay with peanut sauce — the direct flavor ancestor of the chicken-peanut combination here.
Indonesian/Gado-gado style salads — share the sweet-savory peanut dressing and crunchy veg elements.
American-style flatbread pizzas — the format is the same; toppings and sauces differ.
Middle Eastern flatbreads with yogurt sauces — similar play between a rich main topping and a cooling dairy-based drizzle.

Essential Tools for Success

Large nonstick skillet — for searing the bite-sized chicken without sticking.
Baking sheet lined with foil or a nonstick mat — makes cleanup quick and ensures even baking.
Medium bowls — one for the coconut crema, one for whisking the peanut sauce.
Whisk and spatula — a whisk for smooth sauces, spatula for stirring the chicken and spreading toppings.
Instant-read thermometer (optional but useful) — makes it easy to confirm chicken reaches 165°F without overcooking.

Watch Outs & How to Fix

Dry chicken — watch the pan and don’t overcook. Remove chicken as soon as it hits 165°F and finish in the sauce to keep it moist.
Too-thick peanut sauce — add a splash more water or lime juice a teaspoon at a time until it’s saucy enough to coat the chicken.
Too-salty or too-spicy — taste the peanut sauce before adding peanut butter; reduce soy/fish sauce next time or skip Sriracha if spice is too much.
Soggy flatbread — spread toppings almost to the edge but avoid piling wet ingredients directly on the center in huge amounts; bake on a hot rack and finish under the broiler briefly for crispness.
Creamy drizzle separates — if the coconut crema seems watery, whisk it again before serving; the mayo will help it emulsify.

How to Make It Lighter

Swap part of the peanut butter for natural almond butter or reduce to 1/3 cup and add more water to loosen the sauce for fewer calories per bite.
Use low-fat or light mayonnaise in the crema, or replace mayo with extra coconut yogurt for a lighter drizzle.
Cut back on the cheese or use a lower-fat mozzarella; one cup total will still melt nicely but reduce richness.
Grill the chicken instead of pan-sautéing in oil and trim visible fat before chopping.
Load up on the sprouts and matchstick carrots to increase volume with minimal calories.

Pro Tips & Notes

Slice the red onion very thin so it softens in the oven but still provides a pop of color and mild bite. If your peanut butter is very thick, warm it briefly so it stirs in smoothly at step 5. For extra depth, add a teaspoon of toasted sesame oil to the peanut sauce, but do this sparingly—sesame oil can dominate if overused.

Make the coconut crema first and chill it. The contrast of cold crema on hot flatbread heightens the experience. If you prefer more heat, offer Sriracha or chili flakes at the table rather than increasing it in the sauce for everyone.

Make Ahead Like a Pro

Peanut sauce and cooked chicken: make up to 2 days ahead. Store in an airtight container; reheat gently in a skillet and add the peanut butter again if it thickens when chilled.
Coconut crema: make up to 3 days ahead and keep refrigerated. Give it a quick whisk before serving.
Prep veg: slice onions, matchstick carrots, and store sprouts in separate containers for up to 2 days. Keep them dry to preserve crunch.
Assemble and bake: you can assemble right before baking. If transporting to a party, assemble on a foil-lined sheet, cover, and bake at the host’s place.

Bring It to the Table

Serve warm, sliced into wedges like a pizza. Offer extra lime wedges, Sriracha, and chopped cilantro on the side so guests can customize. A simple green salad with a light vinaigrette or a quick cucumber salad with rice vinegar pairs well and cuts richness.

This flatbread shines as casual dinner fare, a game-day snack, or a fun potluck dish. It’s quick to scale—double the chicken and sauce for a crowd and keep naan on hand. The creamy coconut crema and crunchy peanuts are non-negotiable in my book; they turn a good flatbread into a memorable one.

Print Recipe Save it for later

Thai Chicken Flatbread Recipe

Savory Thai-inspired chicken and peanut sauce on naan flatbreads, topped with mozzarella, veggies, chopped peanuts, cilantro and a coconut crema.

Prep Time12

Cook Time13

Total Time25

Course: Main

Cuisine: Thai

Servings: 2 servings

Ingredients

2 naan flatbread pizzas
2 chicken breasts chopped into bite size pieces
1 teaspoonolive oil/coconut oil
1 tablespoonsreduced sodium soy sauce
2 tablespoonswater
2 tablespoonsbrown sugar
1 tablespoonlime juice
1 teaspoonfish sauce may sub. soy sauce
1/2 teaspoonSriracha/Asian hot chili sauce optional
1/2 tsp EACHgarlic powder dried basil
1/4 tsp EACHground ginger salt, pepper
1/2 cuppeanut butter I like crunchy
1/8 red onion thinly sliced
2 cupsshredded mozzarella cheese
1/2 cupwhite bean sprouts
1/3 cupMatchstick carrots
1/2 of a 5.3 oz. containercoconut yogurt
1 1/2 tablespoonsmayonnaise
1/2 teaspoonshoney
1/2 teaspoonlime juice
chopped cilantro
chopped peanuts

Instructions

Make the Coconut Crema: In a medium bowl whisk 1/2 of a 5.3 oz. container coconut yogurt, 1 1/2 tablespoons mayonnaise, 1/2 teaspoon honey and 1/2 teaspoon lime juice until smooth. Cover and refrigerate.
Preheat the oven to 400°F. Line a baking sheet with foil or a nonstick mat and set aside.
Whisk the Peanut Sauce (except the peanut butter): In a medium bowl combine 1 teaspoon olive oil or coconut oil, 1 tablespoon reduced sodium soy sauce, 2 tablespoons water, 2 tablespoons brown sugar, 1 tablespoon lime juice, 1 teaspoon fish sauce (or extra soy sauce), 1/2 teaspoon Sriracha (optional), 1/2 teaspoon garlic powder, 1/2 teaspoon dried basil, 1/4 teaspoon ground ginger, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set this mixture aside.
Cook the chicken: Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the 2 chicken breasts (chopped into bite-size pieces) and sauté until no longer pink and cooked through (internal temperature reaches 165°F), about 5–8 minutes.
Finish the sauce with the chicken: Pour the prepared Peanut Sauce (from step 3) into the skillet with the chicken and simmer for 2 minutes, stirring. Stir in 1/2 cup peanut butter until the sauce is smooth and completely combined and the chicken is well coated; cook 1 more minute to heat through.
Assemble the flatbreads: Place the 2 naan flatbread pizzas on the prepared baking sheet. Evenly divide the chicken-peanut sauce between the two flatbreads and spread it almost to the edges. Evenly divide and layer 2 cups shredded mozzarella cheese, thinly sliced 1/8 red onion, 1/3 cup matchstick carrots and 1/2 cup white bean sprouts on top of each flatbread.
Bake and brown: Bake the flatbreads at 400°F for 10 minutes. If you want the cheese more golden, switch the oven to broil and broil briefly, watching closely, until the cheese is lightly golden.
Garnish and serve: Remove from the oven and garnish with chopped peanuts, chopped cilantro and the chilled Coconut Crema. Slice and serve immediately.

Equipment

Medium Bowl
Whisk
large nonstick skillet
Baking Sheet
foil or nonstick mat
Oven

Notes

3. Whisk the Peanut Sauce (except the peanut butter): In a medium bowl combine 1 teaspoon olive oil or coconut oil, 1 tablespoon reduced sodium soy sauce, 2 tablespoons water, 2 tablespoons brown sugar, 1 tablespoon lime juice, 1 teaspoon fish sauce (or extra soy sauce), 1/2 teaspoon Sriracha (optional), 1/2 teaspoon garlic powder, 1/2 teaspoon dried basil, 1/4 teaspoon ground ginger, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set this mixture aside.